HIBISCUS 101

  • Hibiscus drinks are made from the species of the hibiscus flower known as the Roselle.
  • The sepals of the hibiscus flower when infused in hot water leaves a pink, red, magenta or dark shade of water.
  • It is scientifically named hibiscus sabdariffa. The sepals are also referred to as the Roselle fruit flower.
  • Hibiscus drink is the national drink of Senegal and can be enjoyed at every meal.
  • The drink is sometimes called roselle (a name for the flower) or rosella (Australia); sorrel in Jamaica, Belize, Barbados, Guyana, Dominica, and Trinidad and Tobago; red sorrel in the wider Caribbean; and agua/rosa de Jamaica or simply Jamaica in the United States, Mexico, and Central America. It is also known as zobo or bissap in west African countries like Nigeria.
  • The hibiscus sabdariffa used to make bissap, also called guinea sorrel or roselle, is a perennial tropical plant, native to Asia and the Pacific Islands, which grows up to 3 meters high and at least 2 meters wide .
  • It produces many paper-like flowers that, when they wilt and the petals fall, reveal the bright red calyx.
  • Even if the whole flower can be used to make the drink, the chalice is generally used.
  • Green (or white) chalices are used for the preparation of sauces and condiments, and it is common to use red to make hibiscus drinks.
  • There are more than 200 species of hibiscus in the world, they are far from being all consumable, and only the infusion of hibiscus sabdariffa gives the Hibiscus drink.

Antioxidants are molecules that help fight compounds called free radicals, which cause damage to your cells. Hibiscus tea is rich in powerful antioxidants and may therefore help prevent damage and disease caused by the buildup of free radicals.

One of the most impressive and well-known benefits of hibiscus tea is that it may lower blood pressure. Over time, high blood pressure can place extra strain on the heart and cause it to weaken. High blood pressure is also associated with an increased risk of heart disease